1879 William Younger No. 1 - Beer Recipe - Brewer's Friend

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1879 William Younger No. 1

314 calories 42.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 180 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 23.4 liters
Post Boil Size: 3.9 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.356 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Ron Pattinson (from historical records)
No Chill: 20 minute extended hop boil time
Calories: 314 calories (Per 330ml)
Carbs: 42.4 g (Per 330ml)
Created: Monday February 5th 2018
1.099
1.040
7.8%
120.8
6.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg German - Pilsner4.3 kg Pilsner 38 1.6 65.2%
2.30 kg United Kingdom - Golden Promise2.3 kg Golden Promise 37 3 34.8%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Cluster65 g Cluster Hops Pellet 6.5 Boil 120 min 77.13 43.6%
41 g Spalt41 g Spalt Hops Pellet 4.5 Boil 60 min 32.43 27.5%
19 g Hallertau Mittelfruh19 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 11.29 12.8%
24 g East Kent Goldings24 g East Kent Goldings Hops Pellet 5 Dry Hop Day 3 16.1%
149 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 each Whirlflock Fining Boil 10 min.
10 g JD oak stave chunks Flavor Secondary 364 days
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 65       CO2 Level: 1.7 Volumes
 
Target Water Profile
Stonnington, Melbourne (Cardinia Reservoir)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71 5 18 45 80 100
Additions made to whole body of water
Metabisulphite: pinch
CaSO4 (Gypsum): 3 g
CaCl: 4 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Saccharification Rest Infusion -- 68 °C 120 min
Mash Out Temperature -- 80 °C 20 min
11 L Batch Sparge Sparge -- 80 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.8
Mash volume with grains (equipment estimates 14.1 L) 24.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 9.3 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.6 L) 23.4
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 3.9
Top off amount 10.1
Going into fermentor 14
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Rest in secondary fermenter on oak for around 1 year. Bottle.

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  • Last Updated: 2019-10-03 17:42 UTC